Mint and chocolate crunch bars

These refreshing crunchy chocolate and mint bars are full of healthy ingredients and taste really delicious. Sweetened with xylitol and yacon syrup they are a great alternative for sugar-loaded shop-bought mint & chocolate bars and candies.

Prep time: 45 minutes

Chilling time: 2 hours

Total time: 2 hours 45 minutes

8 -10 Portions

Ingredients

For the mint crust:

60g cashew nuts

50g almond flour (ground blanched almonds)

60g xylitol

20g odourless coconut oil

1/4 tsp spirulina powder

1/4 tsp matcha powder

1/2 tsp lime juice

1/2 tsp mint extract or a few drops of pure peppermint oil

For the chocolate crunch layer:

40g cocoa mass

15g cacao butter

40g yacon or maple syrup

50g cashew butter

70g sprouted buckwheat

1/2 tsp mint extract or a few drops of pure peppermint oil

For the chocolate ganache:

20g cacao butter

10g odourless coconut oil

15g oat or coconut cream

15g yacon or maple syrup

15g cashew butter

1 and 1/2 tsp cacao powder

Pinch of salt

Method

You will need a rectangle loaf tin 18cm long and 8cm wide or a 12cm square cake tin and a small blender or coffee grinder

In a high-speed blender or a coffee grinder ground the xylitol with cashews to a fine flour. Transfer flour to a mixing bowl, add the rest of the ingredients, and mix well using your hands.
Line the bottom of a cake tin with a sheet of baking paper or reusable liner. Press the mixture into the bottom. Place the tin in a freezer for 10 minutes to set the crust.
To make the chocolate crunch layer melt the cocoa mass and cacao butter in a bowl placed over the saucepan with hot water. Add yacon syrup, cashew butter, mint extract and stir the mixture until smooth. Add sprouted buckwheat and mix well with a silicone spatula.
Pour the chocolate crunch mixture onto the ready crust and smooth with an offset spatula. Set in the freezer for 20 minutes or until firm enough to spread the next layer on the top.
To make the chocolate ganache melt the cacao butter in a bowl placed over the saucepan with hot water. Add the rest of the ingredients and stir until smooth. Spread the chocolate ganache on the top of the cake, smooth the surface, and set it in the freezer for 1-2 hours.
Cut into 8 bars and store in the fridge for up to 2 weeks.